Nutrition Facts for Whole30 savory venison jerky

Whole30 Savory Venison Jerky

Elevate your snacking game with this Whole30 Savory Venison Jerky, a high-protein, sugar-free delight that's ideal for clean eating and outdoor adventures. Made from lean, fat-trimmed venison and marinated in a flavorful blend of coconut aminos, apple cider vinegar, and a medley of savory spices like smoked paprika, garlic, and ground coriander, this jerky strikes the perfect balance of smoky, tangy, and spicy notes. Whether slow-baked in the oven or dehydrated, the result is a tender yet chewy snack that's Whole30-compliant and bursting with bold flavor. Perfect for meal prep or on-the-go fuel, this paleo-friendly venison jerky is a healthy, savory alternative to store-bought options.

Nutriscore Rating: 67/100
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Image of Whole30 Savory Venison Jerky
Prep Time:40 mins
Cook Time:360 mins
Total Time:400 mins
Servings: 8

Ingredients

  • 2 pounds Venison, trimmed of fat
  • 0.5 cup Coconut aminos
  • 2 tablespoons Apple cider vinegar
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Sea salt
  • 0.5 teaspoon Ground coriander
  • 0.5 teaspoon Crushed red pepper flakes

Directions

Step 1

Place the venison in the freezer for about 1-2 hours until it's firm but not frozen solid. This will make it easier to slice.

Step 2

Using a sharp knife, slice the venison against the grain into thin strips, about 1/4 inch thick. For chewier jerky, cut with the grain.

Step 3

In a large mixing bowl, combine coconut aminos, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, sea salt, ground coriander, and crushed red pepper flakes. Stir well to mix.

Step 4

Add the venison strips to the marinade, ensuring that all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight for maximum flavor.

Step 5

Preheat your oven to 170°F (75°C) or use the lowest setting available. Alternatively, a food dehydrator set to 160°F (71°C) can be used.

Step 6

Remove the venison strips from the marinade and pat them dry with paper towels to remove excess liquid.

Step 7

Line your oven racks with aluminum foil to catch drips, and place a wire rack on top. Arrange the venison strips on the wire rack in a single layer, making sure they do not touch or overlap.

Step 8

Bake or dehydrate the venison for 5-6 hours, checking occasionally. The jerky is done when it is dry and bends slightly without breaking.

Step 9

Remove the jerky from the oven or dehydrator and let it cool completely on the rack.

Step 10

Store the cooled jerky in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

Nutrition Facts

Serving size (1070.4g)
Amount per serving % Daily Value*
Calories 1589.9
Total Fat 29.6g 0%
Saturated Fat 11.0g 0%
Polyunsaturated Fat g
Cholesterol 771.1mg 0%
Sodium 4979.1mg 0%
Total Carbohydrate 30.9g 0%
Dietary Fiber 2.3g 0%
Total Sugars 24.1g
Protein 275.3g 0%
Vitamin D 0IU 0%
Calcium 133.7mg 0%
Iron 32.2mg 0%
Potassium 3038.7mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.9%
Protein: 73.8%
Carbs: 8.3%